Living in the high desert of New Mexico it is not easy to find fresh wild caught fish. So when I see it I usually buy it. My kids love fresh fish and I think it makes for a easy healthy dinner option. Over the years I have experimented with baking fish. I have found baking at a high temperature for a short time gives the best results. So here you have have it a super easy recipe for
Baked Wild Salmon
CeceliasGoodStuff.com | Good Food for Good People
- 2 Fillets Wild Caught Salmon
- 1 - 2 tablespoons Citrus Grilling Spice
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Fresh Dill, chopped
- 2 - 3 pinches Sea salt
- 2 tablespoons Extra Virgin Olive oil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 2 pinches red pepper flakes
- 6 ounces pre-washed and chopped organic kale
- 1 cup cooked Israeli Couscous
- Salt and Pepper to taste
- Season salmon with citrus spice, garlic powder, fresh dill, and sea salt.
- Allow fish to set out at room temperature for about 20 minutes.
- Preheat oven to 425 degrees F.
- Transfer fish to baking sheet lined with parchment paper.
- Drizzle with olive oil.
- Bake for 12 to 15 minutes or until salmon is opaque in color. (see images for color sample)
- Add olive oil, minced garlic, and red pepper flakes to a large saute pan.
- Cook over medium heat for two minutes.
- Add Kale and cooked couscous.
- Season with salt and pepper.
- Continue to cook on medium heat.
- Mix every few minutes until kale is cooked evenly about 8 - 10 minutes.
- Plate kale and top with salmon.
- Garnish with fresh dill and Serve.
- For the Kale: remove large stems - they can be too chewy!
A little tip – invest in a great citrus grilling spice blend for your fish, shrimp and any other seafood. I adds huge flavor to seafood. I used Citrus Spice Blend by Durkee (not sponsored) I found it at Costco. First I season the fish with the citrus spice blend, then I add a little garlic powder, fresh or dried dill, fresh cracked pepper, and a pinch or two of sea salt. That combination is perfect for most fish! I also recommend parchment paper – it makes for an easy clean up, plus it prevents the fish from sticking to the pan while baking.
Baked Wild Salmon
CeceliasGoodStuff.com | Good Food for Good People
Drizzle the fish fillets with olive oil to help keep the fish moist while baking. This is especially important in New Mexico because it is very arid here and food drys out rapidly.
Baked Wild Salmon
CeceliasGoodStuff.com | Good Food for Good People
I served the “Baked Wild Salmon” with sauted kale and Israeli couscous. It was a delicious combination. The reason I choose Israeli Couscous is the fact that it is large and when adding it into greens regular couscous would get lost because it is so small and fine. Israeli Couscous can be found in the rice isle of your local grocery store. This one was from Trader Joe’s (not sponsored).
Baked Wild Salmon
CeceliasGoodStuff.com | Good Food for Good People
Here is another great recipe for baked fish. It is seriously and easy go to week night dinner option. It cooks so fast – in under TEN MINUTES! You gotta love that.
Easy Bake Flounder Fillets
Click here for the recipe: Easy Bake Flounder
CeceliasGoodStuff.com | Good Food for Good People
Here is a great summer drink tip. Try adding fresh fruit to sparkling water – like this White Peach Spritzer with fresh garden mint. It makes staying hydrated a breeze!
Click here for the Seven Recipes for White Peaches!
CeceliasGoodStuff.com | Good Food for Good People
I love sharing my passion for good food. I find creating recipes that will inspire others to cook and create quality time for eating with loved ones – is so satisfying. I love hearing from you. Please comment below and make sure to follow me on social media for other recipe ideas.
Thanks for stopping by, Cecelia Dardanes
CeceliasGoodStuff.com | Good Food for Good People
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